The ricotta adds a luxurious creamy texture to this omelette, with the mint giving it a fresh flare, matched with a squeeze of fresh lemon.






Skill level

Average: 5 (1 vote)


  • 1 tsp ghee
  • 3 eggs
  • 60 g (¼ cup) firm ricotta, crumbled
  • 30 g frozen peas
  • small handful of greens (rocket, baby spinach or chopped kale)
  • 1 tbsp torn mint leaves
  • salt and pepper, to taste
  • lemon wedge, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Melt the ghee in a non-stick frying pan over medium heat.
  2. Whisk the eggs and pour into the pan, swirling it around so it reaches the edges. After around 30 seconds when the eggs are just starting to set but are still undercooked, scatter the ricotta, peas, greens and torn mint leaves evenly over the egg, then flip one side over so it forms a half moon.
  3. Transfer the omelette to a plate and season generously with salt and pepper. Serve with a wedge of lemon.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.